Hi Friend!

If you have a question about a specific recipe, please leave your question in the comments below that recipe, as others might benefit from the answer as well.  I will answer as soon as I can.

For other inquiries, please email dmaugans@old-mill.com.  Thank you for your input!



Share This


  1. Vittoria Avera November 25, 2014 at 7:49 pm

    Cranberry Walnut Bread Pudding sounds great but when do you add the bread , you left that part out

    • Debby November 26, 2014 at 4:19 pm

      Thanks for bringing this to my attention! I just fixed the recipe. Happy Thanksgiving!

  2. robert landis December 9, 2014 at 4:37 pm

    do you have a recipe for buckwheat pancakes from your buckwheat flour?

    • Debby December 9, 2014 at 5:48 pm

      Your request reminded me of the Preston County Buckwheat Festival that I attended each year while I was at Virginia Tech! We’d have as many “Buckwheat Cakes” as we could hold in the Kingwood Fire Department hall. I was excited to find the recipe on their website: http://www.buckwheatfest.com. I’m posting their recipe right now on oldmillkitchen.com. Thank you for the warm, wonderful memories!

  3. Carol Chambers December 15, 2014 at 4:13 am

    I visited your Old Mill Store and I bought a pack of your Mulling Spice. Attached to the packet was a recipe for punch. I lost the attachment! The recipe was different from the one on the back of the pack of Mulling Spice. I think you added ginger ale or sparkling cider. Can you please help me? The samples of the punch in the store were delicious.

    • Debby January 21, 2015 at 6:00 pm

      I am so sorry we didn’t catch this earlier. I’ll get that recipe for you and get it to you ASAP!


  4. jill December 22, 2014 at 7:36 pm

    I have a 10oz.jar of Vidalia onion jelly and was wondering do I mix cream cheese with it to make a dip? What can I make with the jelly ?

  5. Anne January 3, 2015 at 10:47 pm

    We were at the Pottery House today, and had chipotle ranch with chicken quesadilla wrap (we think that’s what it was). The chipotle ranch was wonderful. Can you give the recipe for that?

    • Debby January 20, 2015 at 7:20 pm

      I will work on it for you! I love that wrap, too. Stay tuned….

      • Debby January 20, 2015 at 11:37 pm

        Hi, I talked to the cafe and you can try: add 2 1/4 to 2 1/2 teaspoons ground chipotle powder and 1/4 teaspoon garlic powder to 1 cup of your favorite ranch dressing. Let it refrigerate for at least an hour before you use it! You can buy the ranch dressing at the Farmhouse Kitchen at The Old Mill Square, or you can purchase online at old-mill.com. Please let me know how it works!

  6. Alannah February 8, 2015 at 7:04 am

    We are going to the old mill
    Kitchen spring & summer

  7. Shelia March 31, 2015 at 8:42 pm

    I have an egg allergy. Do you have a menu for egg allergy people?

    • Debby April 10, 2015 at 7:41 pm

      Hello, I believe there are many options at both The Old Mill Restaurant and The Pottery House Café and Grill here at The Old Mill Square. However, the food would still be prepared in a kitchen that cooks with eggs. Does that answer your question? Regards, Debby

  8. Lisa Pamphilis May 31, 2015 at 12:18 am

    Hello. I was wondering if you can tell me how the city ham is prepared in the restaurant. We were there on vacation this past week and I ordered the city ham for dinner and OMG it was amazing!! It was the best ham I have ever tasted! I know it was grilled but the flavor was over the top delicious!! I loved everything I had that evening. And my husband is still raving about the wonderful ribs he ate. So any info on the ham or even the ribs would be so appriciated! Thank you, Lisa

    • Debby June 29, 2015 at 9:48 pm

      Hi Lisa, I’m going to try to find out how to make the ham and ribs for you, and I’ll post. Meanwhile, I’m adding another ribs recipe to the blog site tonight! Thanks for writing!

  9. Marilyn Holland August 16, 2015 at 7:16 pm

    We visit the Old Mill and the Café often. Could I get the recipe for the yummy butter you serve with the corn fritters. We LOVE them. Thank you for the corn fritter recipe. Best food in the Smokies!

  10. Jami Grant August 25, 2015 at 2:15 pm

    Can I get the recipe for your chicken and dumplings? I couldn’t find it on your site. Thank you.

    • Debby August 27, 2015 at 2:56 pm

      Hi, and thanks for writing. Let me see if I can get it for you!

  11. Claudia Campbell September 2, 2015 at 2:55 pm

    I was at your store this past weekend and bought your hot pepper jelly after trying your dip could I please have the recipe to make it? Thanks

    • Debby September 2, 2015 at 5:56 pm

      Claudia, I’m asking the Farmhouse Kitchen and I’ll let you know soon!

  12. Claudia Campbell September 8, 2015 at 5:56 pm

    Thanks Debby I appreciate it…I’ve bought this jelly several times and always forgot to write the recipe down…it’s right beside the dip

    • Debby September 25, 2015 at 2:43 pm

      Hi Claudia,
      I’m sorry I didn’t see these; have been covered up in 2 weeks of photography for the holiday catalog. I’m asking the store manager now and will let you know asap!

  13. Claudia Campbell September 10, 2015 at 2:53 pm

    just wondering if you’ve gotten any info on the hot jelly pepper dip yet?

    • Debby November 10, 2015 at 7:20 pm

      Claudia, I was sure that I sent this, and now find that I didn’t. This is from the Farmhouse Kitchen director: 1/2 jar of pepper jelly to 1 ( 8 oz) softened cream cheese. Beat the cream cheese until creamy and no lumps. Add jelly and continue to beat until smooth.

  14. Claudia Campbell September 14, 2015 at 2:48 pm

    Debby the recipe for the hot pepper dip should probably come from the Old Mill General Store since that’s where I bought the jelly after tasting the dip, could you check with them please?

  15. Barbara Threadgill October 1, 2015 at 1:52 am

    I have lost the recipe using your sausage ball mix and canned sweet potatoes to make sausage balls. It was in several of your catalogs that I received in the mail.

    Help, I loved that recipe.
    Thanks. Barbara

    • Debby November 11, 2015 at 12:38 am

      Here you go: Sweet Potato Sausage Balls

      3 cups Old Mill Sausage Ball Mix
      1 cup mashed sweet potatoes (15 oz. canned, drained is fine)
      1 lb. sausage
      2/3-1 cup water or buttermilk

      Combine and mix all ingredients well. Roll into balls and place on greased baking sheet. Bake at 350 degrees for approximately 15-18 minutes, turning once during baking cycle. Makes approximately 65-75 balls. May also halve recipe and freeze until time to bake or may bake and freeze and then warm at time of serving.

  16. Lavonda Nicholson October 3, 2015 at 7:22 pm

    I would like the pecan pie cheesecake recipe. I have missed place little small recipe slip I was handed back in August 2015. Please email it to me. Thank you,
    Lavonda Nicholson

    • Debby November 10, 2015 at 7:22 pm

      I’m looking for that one for you!

    • Debby November 11, 2015 at 12:37 am

      Hi Lavonda,
      Here’s what you do: Preheat oven to 350°. Beat 12 oz. softened cream cheese with 3/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Pour into a pastry-lined 9-inch piecrust. (frozen or refrigerated pie crust is fine). Prepare the Pecan Pie Mix according to directions; pour over the cream cheese mixture. Bake until set, 50 to 55 minutes.


  17. Connie October 11, 2015 at 6:39 pm

    We bought a slice of the almond joy pie and the peanut butter pie last week, wonderful. Could you share the recipes? Thanks

    • Debby November 11, 2015 at 8:23 pm

      Connie, I will ask the bakery for you. We are so happy you enjoyed it!

  18. Debra October 14, 2015 at 2:37 am

    We had the Chicken Quesadilla Wrap this past weekend. Would love to have the recipe. It was delicious. Thank you!

  19. Hilary November 3, 2015 at 8:31 pm

    We purchased the pecan pie in a jar and got a recipe for the pecan pie cheesecake bars lost it. Is there anyway to get the recipe.

    • Debby November 11, 2015 at 12:35 am

      Hi Hilary,
      Here’s what you do: Preheat oven to 350°. Beat 12 oz. softened cream cheese with 3/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Pour into a pastry-lined 9-inch piecrust. (frozen or refrigerated pie crust is fine). Prepare the Pecan Pie Mix according to directions; pour over the cream cheese mixture. Bake until set, 50 to 55 minutes.


    • Debby November 11, 2015 at 8:22 pm

      Hilary, please look at my answer above for the recipe. Thank you!

  20. jim November 28, 2015 at 4:11 pm

    looking for good recipes using sorghum syrup, can really use the help :)

  21. Margaret December 10, 2015 at 4:46 am

    Oh my! You served the most delicious vegetable quiche with an almond topping when I dined at the Old Mill last week. I’ll rename my firstborn after you if you’ll share the recipe!

  22. Alison Ayling April 16, 2016 at 12:44 pm

    desperate to find your recipe four Corn Chowder. Been to your restaurant on several occasions….. Brought your Corn Chowder mix…..but now want to have ago on my own….many thanks…. Alison xx

    • Debby May 12, 2016 at 3:22 pm

      Hi Alison,

      If you’ll hit the search icon at the top of the homepage and type in Old Mill Corn Chowder, you’ll find a great recipe for it!

  23. nancy hughes April 19, 2016 at 4:29 pm

    on the corn chowder it says cook until done. i’m not a good cook. can you tell me what heat and about how long?
    thank you

    • Debby May 12, 2016 at 3:20 pm


      The corn chowder takes about 15 minutes to cook. Bring it to just under a boil; you’ll see a few bubbles start to form. Turn the heat down to low or medium-low to keep it from boiling and therefore sticking to the bottom of the pan. Be sure to stir often!

  24. Lynn May 1, 2016 at 12:32 pm

    Please send your cornbread and sausage casserole recipe, we tasted while in store over Christmas…had the recipe and can’t find it !

    • Debby May 12, 2016 at 3:14 pm

      I’ll ask them for the recipe and get it to you!



Leave a Reply

Your email address will not be published. Required fields are marked *